Ingredients:

  • 1 ¼ cups All-purpose flour
  • 1 teaspoon Granulated sugar (for crust)
  • ½ teaspoon Salt (fine sea salt, for crust)
  • 8 tablespoons (½ cup) Unsalted butter, chilled and cubed (for crust)
  • 4 – 6 tablespoons Ice water
  • 3 Large eggs, lightly beaten
  • 1 cup Light corn syrup
  • ½ cup Granulated sugar (for filling)
  • ¼ cup Light brown sugar, packed
  • 4 tablespoons Unsalted butter, melted and cooled (for filling)
  • 1 ½ teaspoons Pure vanilla extract
  • ½ teaspoon Salt (fine sea salt, for filling)
  • 1 ½ cups Pecan halves (plus extra for decoration)

Instructions:

  1. Combine Dry Ingredients: Whisk together the flour, sugar, and salt in a large bowl.
  2. Cut in Butter: Using a pastry blender or your fingers, cut the chilled butter cubes into the flour mixture until the mixture resembles coarse crumbs (like small peas).
  3. Add Water: Add the ice water (starting with 4 tablespoons) one tablespoon at a time, mixing until the dough just comes together. Do not overmix; the dough should remain shaggy.
  4. Chill: Form the dough into a flat disc, wrap tightly in cling film, and refrigerate for a minimum of 30 minutes.
  5. Roll and Fit: On a lightly floured surface, roll the chilled dough into a 12-inch circle. Carefully transfer the dough to the 9-inch pie plate. Trim, crimp the edges, and place the assembled crust back in the fridge for 15 minutes while the oven preheats.
  6. Preheat Oven: Preheat oven to 350°F / 175°C. Position a rack in the lower third of the oven.
  7. Blind Bake (Optional): Line the chilled pie crust with parchment paper, fill with pie weights or dried beans, and bake for 10-12 minutes. Remove weights and paper.
  8. Mix Wet Ingredients: In a medium bowl, whisk together the eggs, corn syrup, both sugars, melted butter, vanilla, and salt until smooth. Do not over-whisk.
  9. Assemble the Pie: Scatter 1 ¼ cups of the pecans evenly over the bottom of the prepared crust. Pour the prepared filling mixture gently over the pecans. If desired, arrange the remaining ¼ cup of pecans in an attractive pattern on top.
  10. Initial Bake: Place the pie in the preheated oven. Bake for 20 minutes.
  11. Shield the Crust: After 20 minutes, carefully cover the crimped edges with an aluminium foil ring to prevent burning.
  12. Finish Baking: Continue baking for another 30–40 minutes. The pie is done when the edges of the filling are set, but the very centre still has a slight, soft jiggle.
  13. Cool Completely: Remove the pie from the oven. Allow it to cool completely on a wire rack—at least 4 hours—to allow the custard filling to fully set. Do not slice early.